Cool-Whip Marbleized Eggs
These gorgeous masterpieces only look like they took loads of time and talent to create, when really, they couldn’t be easier.
Recipe - Stillwater
Cool-Whip Marbleized Eggs
Prep Time5 Minutes
Servings6
Cook Time10 Minutes
Ingredients
12 hard-boiled eggs
Vinegar
1 container (8 oz) Cool Whip
Gel food coloring
Directions
- Place eggs in a large bowl and cover with vinegar. Soak for 5-10 minutes (any more and the shell will begin to break down). Drain, rinse and pat dry.
- If desired, line a 9x13 rimmed baking sheet with tin foil for easy cleanup. Spread enough Cool Whip to cover the sheet evenly in a ½-inch deep layer. Add drops of food coloring in a haphazard pattern around the sheet, leaving 1/2 to 1 inch between colors. Using a toothpick, swirl the colors to create a marbled look.
- One at a time, roll the eggs through the Cool Whip and set on a plate to allow the color to set, 10-15 minutes. (Figure on about 6-8 eggs per 8-ounce container of Cool Whip.) Rinse under warm water and dry thoroughly.
5 minutes
Prep Time
10 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Cub Eggs, Large, 12 Each
Save $5 instantly with purchase of $25 of participating Doable Dinner ingredients in a single transaction. Exclusively at Cub.com. No limit.
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Essential Everyday Vinegar, White, Distilled, 128 Ounce
Cool Whip Original Whipped Topping, 8 Ounce
Betty Crocker Food Color, Gel, Classic Colors, 4 Each
Directions
- Place eggs in a large bowl and cover with vinegar. Soak for 5-10 minutes (any more and the shell will begin to break down). Drain, rinse and pat dry.
- If desired, line a 9x13 rimmed baking sheet with tin foil for easy cleanup. Spread enough Cool Whip to cover the sheet evenly in a ½-inch deep layer. Add drops of food coloring in a haphazard pattern around the sheet, leaving 1/2 to 1 inch between colors. Using a toothpick, swirl the colors to create a marbled look.
- One at a time, roll the eggs through the Cool Whip and set on a plate to allow the color to set, 10-15 minutes. (Figure on about 6-8 eggs per 8-ounce container of Cool Whip.) Rinse under warm water and dry thoroughly.